CN108064928A - A kind of preservation method of electric business sale broccoli - Google Patents
A kind of preservation method of electric business sale broccoli Download PDFInfo
- Publication number
- CN108064928A CN108064928A CN201711335271.2A CN201711335271A CN108064928A CN 108064928 A CN108064928 A CN 108064928A CN 201711335271 A CN201711335271 A CN 201711335271A CN 108064928 A CN108064928 A CN 108064928A
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- broccoli
- protection package
- freshness protection
- electric business
- preservation method
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- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 80
- 235000017647 Brassica oleracea var italica Nutrition 0.000 title claims abstract description 80
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 76
- 238000004321 preservation Methods 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 31
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000005977 Ethylene Substances 0.000 claims abstract description 22
- 239000002250 absorbent Substances 0.000 claims abstract description 21
- 230000002745 absorbent Effects 0.000 claims abstract description 21
- NWBJYWHLCVSVIJ-UHFFFAOYSA-N N-benzyladenine Chemical compound N=1C=NC=2NC=NC=2C=1NCC1=CC=CC=C1 NWBJYWHLCVSVIJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 17
- 238000003306 harvesting Methods 0.000 claims abstract description 16
- 239000007921 spray Substances 0.000 claims abstract description 11
- 239000006260 foam Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 235000019354 vermiculite Nutrition 0.000 claims description 7
- 229910052902 vermiculite Inorganic materials 0.000 claims description 7
- 239000010455 vermiculite Substances 0.000 claims description 7
- 239000004698 Polyethylene Substances 0.000 claims description 6
- -1 polyethylene Polymers 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 6
- 229920006395 saturated elastomer Polymers 0.000 claims description 6
- 239000004745 nonwoven fabric Substances 0.000 claims description 5
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000010410 layer Substances 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 13
- 229930002875 chlorophyll Natural products 0.000 description 9
- 235000019804 chlorophyll Nutrition 0.000 description 9
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
- 238000004088 simulation Methods 0.000 description 9
- 230000006378 damage Effects 0.000 description 7
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- 238000001035 drying Methods 0.000 description 5
- 238000004383 yellowing Methods 0.000 description 5
- 244000308180 Brassica oleracea var. italica Species 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
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- 229910052760 oxygen Inorganic materials 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- OENIXTHWZWFYIV-UHFFFAOYSA-N 2-[4-[2-[5-(cyclopentylmethyl)-1h-imidazol-2-yl]ethyl]phenyl]benzoic acid Chemical compound OC(=O)C1=CC=CC=C1C(C=C1)=CC=C1CCC(N1)=NC=C1CC1CCCC1 OENIXTHWZWFYIV-UHFFFAOYSA-N 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000012286 potassium permanganate Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002356 single layer Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 1
- 241000219198 Brassica Species 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- ZNZYKNKBJPZETN-WELNAUFTSA-N Dialdehyde 11678 Chemical compound N1C2=CC=CC=C2C2=C1[C@H](C[C@H](/C(=C/O)C(=O)OC)[C@@H](C=C)C=O)NCC2 ZNZYKNKBJPZETN-WELNAUFTSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 231100000703 Maximum Residue Limit Toxicity 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 206010039509 Scab Diseases 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000003630 growth substance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000008635 plant growth Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000012913 prioritisation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
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- 230000000241 respiratory effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/06—Treatment of growing trees or plants, e.g. for preventing decay of wood, for tingeing flowers or wood, for prolonging the life of plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/159—Apparatus for preserving using solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of preservation methods of electric business sale broccoli, it is characterised in that comprises the following steps：With the benzyladenine solution of 20 40mg/L concentration spray process is carried out to broccoli when 6 10 is small before harvesting；Independent packaging is carried out to broccoli with freshness protection package；Ethylene absorbent is placed into above-mentioned freshness protection package bag；O is passed through into above-mentioned freshness protection package2And CO2Then gas seals the freshness protection package；The freshness protection package sealed is put into foam box.Technical solution provided by the invention is easy to operate, and cost is relatively low, is conducive to promote and apply, and by extending the fresh keeping time in broccoli transportational process, achievees the purpose that extend sale radius, equilibrium market supply, so as to effectively improve economic benefit.
Description
Technical field
The invention belongs to fresh-keeping of vegetables field, more particularly to a kind of preservation method of electric business sale broccoli.
Background technology
Broccoli, also known as Broccoliflorets, broccoli etc., belong to Cruciferae Btassica brassica specie.Broccoli is full of nutrition, wherein
The multiple nutritional components such as carbohydrate, protein, carrotene, various vitamins are mainly contained, the removing toxic substances energy of liver can be enhanced
Power improves the immunity of body, and with a variety of pharmacological activity such as antitumor, antibacterial, anti-oxidant, is known as " vegetables imperial crown ".
However, the part respiratory metabolism of broccoli bud is very vigorous, the tender succulence of tissue children, easy chlorisis is bloomed and brown stain.In addition, by
In the basic unprotect layer in broccoli surface, the easily amount reproduction of dehydration wilting and microorganism.Therefore, it is necessary to prolong to greatest extent
The decline of slow broccoli commodity.
Some technical measures for extending broccoli Post-harvest quality have also been developed in Recent study person.Such as：LED monochrome feux rouges
It can inhibit the yellow for adopting rear broccoli；Ethyl alcohol, 1-MCP, which such as fumigate at the processing, can also slow down the deterioration of broccoli Post-harvest quality.These
Research mainly controls the quality of static storage broccoli.But it is prevailing with current fresh fruit of vegetables e-commerce sales mode,
It is small-sized, a small amount of, controlled atmospheric packing mode is more and more favored by consumers, can so make fruits and vegetables in circulation, it is edible before locate
In Preservation Treatment state, can maintain to adopt the fresh state quality of rear fruits and vegetables to greatest extent.
Benzyladenine (6-BA) is a kind of CTKs classes substance, is the plant growth tune of first basic element of cell division synthesis
Save agent.It can be used as active oxygen scavenger that leaf senile is enable to postpone.6-BA is by Environmental Protection Agency certification as plant
Object growth regulator, and in international current standard, 6-BA can be used as biological antiseptic to protect by exemption maximum residue limit
Fresh dose in field of food application.Although decaying for broccoli can be delayed by regulating and controlling the generation of ethylene by adopting rear 6-BA processing,
It there are no and adopt report of the preceding 6-BA processing to broccoli postharvest storage aging effects.
After broccoli is adopted in the process of circulation, with the generation of ageing process, bouquet surface i.e. occur grey black mildew or
Brown recess scabbing seriously affects the appearance and interior quality of broccoli.Conventional polyethylene film is although can be to a certain degree
Upper protection bouquet, prevents dehydration, but in the process of circulation, with the fluctuating change of environment temperature, the easy shape inside film
Into condensation, droplet is collected as when serious, this provides good condition for the amount reproduction of pathogenic bacteria.At present, at home and abroad there is no
Control the preservation technology system of electric business sale broccoli.
The content of the invention
Technical problem：The defects of in order to solve the prior art, the present invention provides a kind of the fresh-keeping of electric business sale broccoli
Method.
Technical solution：The present invention provides a kind of preservation methods of electric business sale broccoli, comprise the following steps：
(1) spray process is carried out to broccoli with the benzyladenine solution of 20-40mg/L concentration when 6-10 is small before harvesting；
(2) independent packaging is carried out to broccoli with freshness protection package；
(3) ethylene absorbent is placed into above-mentioned freshness protection package；
(4) it is passed through O into above-mentioned freshness protection package2And CO2Then gas seals the freshness protection package；
(5) freshness protection package sealed is put into foam box.
Preferably：Spray process concrete operation step described in above-mentioned steps (1) is：Sprayer is used before harvesting
The benzyladenine solution of 20-40mg/L concentration is sprayed in broccoli bud, is harvested when bud surface is without droplet sign.
As further preferred scheme：Freshness protection package in above-mentioned steps (2) is bacteriostasis, preservation bag, is formed by inside and outside two layers；
Outer layer is polyethylene layer, thickness 0.025mm；Internal layer is nonwoven layer, and the shell that 1-3% mass concentrations are scribbled on the non-woven fabrics gathers
The internal layer of bacteriostasis, preservation bag is made in sugar juice after drying.
As further preferred scheme：Ethylene absorbent weight is 5-15g in freshness protection package described in above-mentioned steps (3), main
If broccoli is big, then more ethylene absorbent is put into, conversely, being then put by fresh-keeping broccoli size is needed to determine
Less ethylene absorbent；The ethylene absorbent is satisfied by vermiculite to be saturated with the liquor potassic permanganate of sum and is made.
As further preferred scheme：The O being passed through in above-mentioned steps (4) described freshness protection package2Account for total gas body in freshness protection package
The 5-8%, the CO being passed through of product ratio2Account for the 8-15% of total gas volume fractions in freshness protection package.
As further preferred scheme：Bubble bags are placed in above-mentioned steps (5) described foam box, to buffer transportational process
The collision that middle broccoli receives further extends its fresh keeping time.
Advantageous effect：Technical solution provided by the invention is easy to operate, and cost is relatively low, is conducive to promote and apply, by prolonging
Fresh keeping time in long broccoli transportational process can reach and extend sale radius, the purpose of equilibrium market supply, so as to effectively carry
The economic benefit of high broccoli industry.
Description of the drawings
Fig. 1：The comparison influenced before adopting whether 6-BA processing on broccoli inner chlorophyll content under simulation transportation environment is illustrated
Figure；
Fig. 2：The comparison influenced whether bacteriostasis, preservation bag is packed on total plate count on broccoli under simulation transportation environment is illustrated
Figure；
Fig. 3：The comparison influenced whether bacteriostasis, preservation bag is packed on broccoli inner chlorophyll content under simulation transportation environment is shown
It is intended to；
Fig. 4：The comparison influenced whether ethylene absorbent adds on broccoli inner chlorophyll content under simulation transportation environment is shown
It is intended to；
Fig. 5：The comparison of Influences of MDA Content in broccoli under simulation transportation environment is shown whether ethylene absorbent adds
It is intended to；
Fig. 6：Influence of the Combined Treatment to broccoli yellowing index under simulation transportation environment.
Specific embodiment
In the following with reference to the drawings and specific embodiments, the present invention is furture elucidated, it should be understood that these embodiments are merely to illustrate
It the present invention rather than limits the scope of the invention, after the present invention has been read, those skilled in the art are to of the invention each
The modification of kind equivalent form falls within the application scope as defined in the appended claims.
Embodiment 1
Select the excellent broccoli base of growing way, before harvesting 6 it is small when, with the 6-BA solution of sprayer spray 30mg/L in
Broccoli bud surface starts to harvest when the no moisture sign of bud surface；It is homogeneous (201-300g) to choose size, no disease pest
Evil, has no mechanical damage, and bouquet is close, and the emerald green broccoli of color is material, is packed into freshness protection package according to single mode, the freshness protection package
For the common freshness protection package of supermarket's purchase；5g ethylene absorbents are put into freshness protection package；Wherein, ethylene absorbent is satisfied by vermiculite and is saturated with
The liquor potassic permanganate of sum is packed into ventilative paper bag, seals and be made after drying；5%O is passed through into freshness protection package again2+ 8%CO2, envelope
Mouthful；In units of 2 broccoli heads, the shake table that micro computer control is placed in the foam box with bubble bags is packed into, at 25 DEG C
Condition Imitating highway transportation；
Comparative example 1：Except before harvesting 6 it is small when with the pure water of sprayer spray same volume in addition to broccoli bud, at remaining
It manages step and embodiment 1 is identical.
The every 2 days chlorophyll contents measured in 1 broccoli sample of embodiment 1 and comparative example.
Testing result shows：Compared with comparative example 1, after adopting preceding 6-BA processing, during simulating highway transportation, embodiment
The chlorophyll degradation rate of broccoli is able to postpone (as shown in Figure 1) compared with comparative example 1 in 1, by 6-BA processing before adopting, at 25 DEG C
It simulates in electric business sales process, the circulation time limit of broccoli can extend to 6 days by original 2 days.
Embodiment 2
Select the excellent broccoli base of growing way, before harvesting 8 it is small when, with sprayer spray 20mg/L 6-BA in western blue
Flower bud, starts to harvest when the no moisture sign of bud surface；It is homogeneous (201-300g) to choose size, no disease and pests harm, no machinery
Damage, bouquet is close, and the emerald green broccoli of color is material, is packed into bacteriostasis, preservation bag according to single mode, the bacteriostasis, preservation bag
Preparation method be：Using 0.025mm thick polyethylenes rate membrane as outer layer, then using single-layer nonwoven as carrier, in non-woven fabrics
It is upper to apply by the chitosan solution that one layer of mass concentration is 1%, as internal layer after air-drying, carry out heat-sealing twice and can be prepared by antibacterial guarantor
Fresh bag；5g ethylene absorbents are put into above-mentioned bacteriostasis, preservation bag, which is satisfied by vermiculite is saturated with the potassium permanganate of sum
Solution is packed into ventilative paper bag, seals and be made after drying；6%O is passed through into above-mentioned bacteriostasis, preservation bag2+ 12%CO2, sealing；With
2 broccoli heads are unit, the shake table that micro computer control is placed in the foam box with bubble bags are packed into, in 25 DEG C of conditions
Imitating highway transportation；
Comparative example 2：In addition to freshness protection package is using the common freshness protection package of supermarket's purchase, other processing steps and embodiment 2 are identical.
Measure within every 2 days the total plate count and chlorophyll content in 2 broccoli sample of embodiment 2 and comparative example.
Testing result shows：Compared with comparative example 2, after bacteriostasis, preservation bag packaging, simulation highway transportation is not only reduced
The total plate count (as shown in Figure 2) of broccoli in the process, and the long period maintain chlorophyll higher in broccoli tissue
Content (as shown in Figure 3).Under the simulation traffic condition, the circulation time limit of broccoli can extend to 6 days by original 4 days, say
The more common freshness protection package of bacteriostasis, preservation bag taken in bright prioritization scheme is more superior.
Embodiment 3
Select the excellent broccoli base of growing way, before harvesting 10 it is small when, with sprayer spray 40mg/L 6-BA in western blue
Flower bud, starts to harvest when the no moisture sign of bud surface；It is homogeneous (201-300g) to choose size, no disease and pests harm, no machinery
Damage, bouquet is close, and the emerald green broccoli of color is material, is packed into bacteriostasis, preservation bag according to single mode, the bacteriostasis, preservation bag
Preparation method be：Using 0.025mm thick polyethylenes rate membrane as outer layer, then using single-layer nonwoven as carrier, in non-woven fabrics
It is upper to apply by the chitosan solution that one layer of mass concentration is 2%, as internal layer after air-drying, carry out heat-sealing twice and can be prepared by antibacterial guarantor
Fresh bag；12g ethylene absorbents are put into above-mentioned bacteriostasis, preservation bag, which is satisfied by vermiculite is saturated with the potassium permanganate of sum
Solution is packed into freshness protection package after drying, seal and be made；Again 8%O is passed through into above-mentioned bacteriostasis, preservation bag2+ 15%CO2, sealing；With
2 broccoli heads are unit, the shake table that micro computer control is placed in the foam box with bubble bags are packed into, in 25 DEG C of conditions
Imitating highway transportation；
Comparative example 3：In addition to the pure vermiculite of ethylene absorbent equal quality in addition in bacteriostasis, preservation bag and embodiment 3,
His processing step and embodiment 3 are identical；
The every 2 days chlorophyll contents measured in 3 broccoli sample of embodiment 3 and comparative example.
Testing result shows：Compared with comparative example 3, after being with the addition of ethylene absorbent in bacteriostasis, preservation bag, not only significantly
The decline (as shown in Figure 4) of broccoli inner chlorophyll content in simulation transportational process is reduced, and is inhibited third in broccoli
The increase (as shown in Figure 5) of dialdehyde content illustrates that in 25 DEG C are simulated electric business sales process the addition of ethylene absorbent makes west
The circulation time limit of orchid extended to 8 days by original 6 days.Because ethylene absorbent can inhibit the lipid of broccoli in the process of circulation
Oxidation process is conducive to maintain the balance of Free Radical Level in broccoli tissue, so as to slow down the aging of tissue.
Embodiment 4
Select the excellent broccoli base of growing way, before harvesting 6 it is small when, with sprayer spray 20mg/L 6-BA in western blue
Flower bud, starts to harvest when the no moisture sign of bud surface；It is homogeneous (201-300g) to choose size, no disease and pests harm, no machinery
Damage, bouquet is close, and the emerald green broccoli of color is material, is packed into bacteriostasis, preservation bag according to single mode, the bacteriostasis, preservation bag
Preparation method be：Using 0.025mm thick polyethylenes rate membrane as outer layer, then using single-layer nonwoven as carrier, in non-woven fabrics
It is upper to apply by the chitosan solution that one layer of mass concentration is 3%, as internal layer after air-drying, carry out heat-sealing twice and can be prepared by antibacterial guarantor
Fresh bag；Be put into 15g ethylene absorbents into the bacteriostasis, preservation bag, the ethylene absorbent satisfied by vermiculite be saturated with sum potassium permanganate it is molten
Liquid is packed into ventilative paper bag, seals and be made after drying；8%O is passed through into above-mentioned bacteriostasis, preservation bag2+ 15%CO2, sealing；With 2
A broccoli head is unit, the shake table that micro computer control is placed in the foam box with bubble bags is packed into, under the conditions of 25 DEG C
Simulate highway transportation；
Comparative example 4：Sample directly is harvested from identical broccoli base, without any processing and packaging, loading carries
In the foam box of bubble bags, the shake table of micro computer control is placed in, in 25 DEG C of condition Imitating highway transportations；
It carries out primary sample within every 2 days, by the following method, measures the yellowing index of broccoli in example 4 and comparative example 4：
Yellowing index=∑ (yellow rank × yellow sample number percentage)
Note：The yellow rank of broccoli presses 1 standard determination of table；Think yellow journey when the yellowing index of broccoli is more than 2
Degree is serious, without commodity value.
Testing result shows：As shown in fig. 6, when circulating 2 days, yellow is serious for the broccoli in comparative example 4, but implements
Broccoli yellowing index in example 4 is when circulating 12 days only 1.5, still with preferable commodity value.
Conclusion：The broccoli of the fresh-keeping electric business sale of the method for the present invention, can make its time limit of circulating extend to 12 days.
1 broccoli yellow grade evaluation table of table
Claims (6)
1. a kind of preservation method of electric business sale broccoli, it is characterised in that comprise the following steps：
(1) spray process is carried out to broccoli with the benzyladenine solution of 20-40mg/L concentration when 6-10 is small before harvesting；
(2) independent packaging is carried out to broccoli with freshness protection package；
(3) ethylene absorbent is placed into above-mentioned freshness protection package；
(4) it is passed through O into above-mentioned freshness protection package2And CO2Then gas seals the freshness protection package；
(5) freshness protection package sealed is put into foam box.
2. the preservation method of electric business sale broccoli according to claim 1, it is characterised in that：Described in step (1)
Spray process concrete operation step is：With the benzyladenine solution of sprayer spray 20-40mg/L concentration in western blue before harvesting
Flower bud, is harvested when bud surface is without droplet sign.
3. the preservation method of electric business sale broccoli according to claim 1, it is characterised in that：It is fresh-keeping in step (2)
Bag is bacteriostasis, preservation bag, is formed by inside and outside two layers；Outer layer is polyethylene layer, thickness 0.025mm；Internal layer is nonwoven layer, institute
State the chitosan solution that 1-3% mass concentrations are scribbled on non-woven fabrics.
4. the preservation method of electric business sale broccoli according to claim 1, it is characterised in that：Step is protected described in (3)
Ethylene absorbent weight is 5-15g in fresh bag, and the ethylene absorbent is satisfied by vermiculite to be saturated with the liquor potassic permanganate of sum and be made.
5. the preservation method of electric business sale broccoli according to claim 1, it is characterised in that：Step (4) is described fresh-keeping
The O being passed through in bag2Account for the 5-8%, the CO being passed through of total gas volume fractions in freshness protection package2Account for total gas volume fractions in freshness protection package
8-15%.
6. the preservation method of electric business sale broccoli according to claim 1, it is characterised in that：Step (5) described foam
Bubble bags are placed in box.
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